蔬菜低硝酸盐制剂对蔬菜品质影响的试验研究

An Experimental Study about the Influence of Hyponitrate Preparations on Vegetable Quality

以盆栽试验方式研究了青菜和生菜在喷施不同配方的低硝酸盐制剂后蔬菜体内硝酸盐含量的变化。结果表明 ,喷施 0 .0 5 %和 0 .1%的甲壳素对蔬菜体内硝酸盐有一定的降解作用 ;而采用甲壳素与抗坏血酸和钼混合后进行叶面喷施会使这种降解作用更加明显。三种物质 (甲壳素、抗坏血酸、钼 )

The paper studies the content change of nitrite in them after spraying different formulation of hyponitrate preparations over potted greens and lettuce. The results show that 0.05% - 0.1% chitin can lower the content of nitrate in the vegetables, that the mixture of chitin, ascorbic acid and molybdenum can make the degradation more obvious, at the same time will promote the aug of dry weight of lettuce's biomass.